Garlic and Herb-Crusted Smoked
Prime Rib of Beef

1 7-rib beef rib roast 
(16 to 18 pounds), 
trimmed of fat
1/2 cup chopped garlic
1/4 cup olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 cup chopped fresh rosemary
1 tablespoons freshly 
ground black pepper
1 tablespoons seasoned salt
Cheesecloth for wrapping roast
Hickory wood chunks, 
soaked in water 
for 1 to 2 hours

Rub garlic all over roast, 
pressing it into the meat. 
In a small bowl, 
combine oil, basil, 
oregano, parsley, rosemary, 
and pepper to form a paste; 
spread paste all over roast. 
Sprinkle roast 
with seasoned salt. 
Wrap the entire prime rib 
with one layer of 
cheesecloth to keep 
the herbs close to the meat.
Place soaked wood chunks 
directly onto the coals, 
if using a charcoal grill, 
or in a smoker box, 
if using a gas grill. 
(If you do not have 
a smoker box, wrap chunks 
loosely in a heavy-duty 
foil packet. )
Poke holes in the foil so 
the smoke can escape 
and place packet 
directly on the 
Bars of your grill. 
When chunks start smoking, 
place roast in center 
of cooking grate. 
Grill roast for 
3-1/2 to 4 hours or 
until internal 
temperature reaches 
135 F . 
Remove from grill 
and let prime rib 
rest 10 to 15 minutes; 
meat will continue 
to cook while resting, 
increasing an additional 
10 degrees to 
reach medium rare 
(145 F ). 
Carefully remove 
cheesecloth before carving.